{"title":"Chef's Table","description":"\u003cp\u003eThe five pieces a seafood counter would keep behind glass: scallop, tuna, langoustine, halibut head and dried fish maw.\u003c\/p\u003e","products":[{"product_id":"frozen-tuna-steak-center-cut","title":"Frozen Tuna Steak, Center Cut","description":"\u003cp\u003eThick, even blocks cut from the loin of deep-water tuna, deep ruby through the centre with almost no fat line. Firm enough to sear hard on the outside and still stay pink in the middle.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eLoin cuts of yellowfin tuna (\u003cem\u003eThunnus albacares\u003c\/em\u003e), trimmed of skin, dark muscle and sinew. Each piece is a rectangular steak of uniform thickness, dense and fine-grained, with a mild, clean flavour rather than a strong fishy edge.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eLine-caught in the open Pacific and landed at a port with an ice slurry on the dock. The loins are cut, trimmed and blast-frozen within hours, which is what holds the colour.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Boneless loin steak, skinless\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per box\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePortion:\u003c\/strong\u003e 4–6 steaks per box, 300–500 g each\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Center cut, even thickness\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen at −18 °C or colder. Vacuum sealed so the surface does not dry or oxidise in the freezer.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; Shelf Life\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFrozen:\u003c\/strong\u003e up to 12 months at −18 °C\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawed:\u003c\/strong\u003e 0–4 °C, cook or serve within 24 hours\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawing:\u003c\/strong\u003e slow, in the refrigerator, still sealed\u003c\/li\u003e\n  \u003cli\u003eDo not refreeze once fully thawed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\n\u003cp\u003eBest before date on the pack, counted from production. Shipped in an insulated box with gel ice on a cold chain. Freeze on arrival; if the edges feel soft, that is normal for a thaw in transit and the centre is still solid.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSear in a very hot dry pan, 45 to 60 seconds a side, and leave the centre rare\u003c\/li\u003e\n  \u003cli\u003eSlice thin while still cold for a sashimi-style plate with soy and wasabi\u003c\/li\u003e\n  \u003cli\u003eBrush with oil and grill briefly over high heat, then rest before slicing\u003c\/li\u003e\n  \u003cli\u003eCube and sear for a warm salad with sesame and spring onion\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAllergens\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles shellfish. Sold as food only, with no health or medical claims.\u003c\/p\u003e","brand":"DYLAN EVANS","offers":[{"title":"Default Title","offer_id":68034001633389,"sku":"DE-SEA-02","price":49.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/1914\/8909\/files\/frozen-tuna-steak-center-cut-1.jpg?v=1794364975"},{"product_id":"frozen-scallop-meat-shelled","title":"Frozen Scallop Meat, Shelled","description":"\u003cp\u003ePlump, round medallions of cold-water scallop, sweet and buttery, with the shell and skirt already removed. They take a hard sear in under two minutes and stay tender inside.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe adductor muscle of the sea scallop (\u003cem\u003ePatinopecten yessoensis\u003c\/em\u003e), sold shelled and cleaned. Each piece is a thick, even disc, creamy white to pale ivory, with a firm bite that turns soft the moment it is overcooked.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eDredged from cold northern beds where slow growth gives the meat its sweetness. Shucked at the processing plant and frozen within the hour, not held on ice for days.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Shelled adductor muscle, cleaned\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per box\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e Even size, roughly 20–30 pieces per kg\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Individually quick frozen\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen at −18 °C or colder, with no added water or glaze, so the weight you buy is meat.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; Shelf Life\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFrozen:\u003c\/strong\u003e up to 9 months at −18 °C\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawed:\u003c\/strong\u003e 0–4 °C, cook within 24 hours\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawing:\u003c\/strong\u003e in the refrigerator, on a rack so they drain\u003c\/li\u003e\n  \u003cli\u003eDo not refreeze once fully thawed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\n\u003cp\u003eBest before date printed on the box. Shipped frozen with gel ice in an insulated liner on a cold chain. Store in the freezer the day it arrives.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003ePat completely dry, then sear in a smoking pan for 60 to 90 seconds a side\u003c\/li\u003e\n  \u003cli\u003eWrap in thin prosciutto and roast briefly at high heat\u003c\/li\u003e\n  \u003cli\u003eThread on skewers with pepper and grill over charcoal\u003c\/li\u003e\n  \u003cli\u003eSlice raw and dress with citrus and olive oil for a cold starter\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAllergens\u003c\/h3\u003e\n\u003cp\u003eContains shellfish (molluscs). Packed in a facility that also handles fish and crustaceans. Sold as food only, with no health or medical claims.\u003c\/p\u003e","brand":"DYLAN EVANS","offers":[{"title":"Default Title","offer_id":68034002485357,"sku":"DE-SEA-03","price":46.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/1914\/8909\/files\/frozen-scallop-meat-shelled-1.jpg?v=1794364977"},{"product_id":"dried-fish-maw-premium-grade","title":"Dried Fish Maw, Premium Grade","description":"\u003cp\u003eThick golden-amber sheets of sun-dried swim bladder, one of the great texture ingredients of Chinese soup cookery. Soaked and simmered, they turn soft, gelatinous and faintly sweet.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe swim bladder of large marine fish, cleaned, flattened and dried whole. Each piece is stiff and translucent in the pack, pale gold to amber, with a smooth inner face. It has no taste of its own to speak of: what it brings to a dish is body and a soft, slippery bite.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eCollected at processing plants on the South China coast and dried on racks in open sun, turned daily, with no sulphur fumigation and no bleach. The colour comes from the sun alone.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Whole dried bladder, flattened\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per box\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e Thick wall, 6–8 times expansion after soaking\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Sealed food-grade bag, then boxed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eDry, shelf stable, no refrigeration needed before opening. Naturally firm and slightly flexible rather than brittle.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; Shelf Life\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUnopened:\u003c\/strong\u003e up to 24 months in a cool, dry, dark cupboard\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRehydrated:\u003c\/strong\u003e refrigerate and cook within 48 hours\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSoaking:\u003c\/strong\u003e 24 to 48 hours in cold water, changed several times\u003c\/li\u003e\n  \u003cli\u003eDo not refreeze once soaked\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\n\u003cp\u003eProduction date and best before date are printed on the bag. Shipped dry in a sealed outer box, no cold chain required.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSoak until fully soft, blanch with ginger, then simmer in chicken stock for two hours\u003c\/li\u003e\n  \u003cli\u003eBraise with shiitake and a dark soy base until the sauce clings\u003c\/li\u003e\n  \u003cli\u003eSlice into strips and add to a clear seafood broth at the end\u003c\/li\u003e\n  \u003cli\u003eSimmer with rock sugar and milk for a soft, cool dessert\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAllergens\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles shellfish. Sold as food only, with no health or medical claims.\u003c\/p\u003e","brand":"DYLAN EVANS","offers":[{"title":"Default Title","offer_id":68034003370093,"sku":"DE-SEA-04","price":168.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/1914\/8909\/files\/dried-fish-maw-premium-grade-1.jpg?v=1794364978"},{"product_id":"frozen-halibut-head-for-broth","title":"Frozen Halibut Head for Broth","description":"\u003cp\u003eA big, meaty head with a thick cushion of white flesh across the cheek and collar, and plenty of soft tissue that melts into a broth. The cheapest way to get real depth into a fish soup.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe head of Atlantic halibut (\u003cem\u003eHippoglossus hippoglossus\u003c\/em\u003e), gills removed and cut edges trimmed. Cheek and jaw meat is dense and sweet; the collar and frame carry the gelatinous parts that give stock its body.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eCut from line-caught halibut landed in cold North Atlantic water. Trimmed at the plant and frozen within hours, before the collar meat has a chance to dry.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Head, gills out, split for the pot\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per box\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCount:\u003c\/strong\u003e 2–3 heads per box, 700–1000 g each\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBones:\u003c\/strong\u003e One main frame, very few fine bones\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen at −18 °C or colder. Vacuum sealed, so the cut surfaces do not freezer-burn.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; Shelf Life\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFrozen:\u003c\/strong\u003e up to 9 months at −18 °C\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawed:\u003c\/strong\u003e 0–4 °C, cook within 24 hours\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawing:\u003c\/strong\u003e overnight in the refrigerator, in a bowl\u003c\/li\u003e\n  \u003cli\u003eDo not refreeze once fully thawed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\n\u003cp\u003eBest before date on the pack, counted from production. Shipped frozen in an insulated box with gel ice on a cold chain.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSimmer low with ginger and scallion for an hour for a milky white broth\u003c\/li\u003e\n  \u003cli\u003eSear the pieces first, then braise in a clay pot with chilli and dark soy\u003c\/li\u003e\n  \u003cli\u003eSteam with rice wine and a scatter of shredded scallion\u003c\/li\u003e\n  \u003cli\u003eDrop into a spicy hot pot and let the collar thicken the liquid\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAllergens\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles shellfish. Sold as food only, with no health or medical claims.\u003c\/p\u003e","brand":"DYLAN EVANS","offers":[{"title":"Default Title","offer_id":68034005106797,"sku":"DE-SEA-06","price":32.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/1914\/8909\/files\/frozen-halibut-head-for-broth-1.jpg?v=1794364982"},{"product_id":"frozen-scampi-whole-langoustine","title":"Frozen Scampi, Whole Langoustine","description":"\u003cp\u003eSmall, orange-shelled lobster relatives with a narrow tail of sweet, firm meat. Split and grill them with butter, or serve the tails raw on ice, and they outclass a prawn every time.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003eNephrops norvegicus\u003c\/em\u003e, the langoustine: a slim crustacean with long claws, a pale shell banded in orange-red, and a tail that carries most of the meat. Sold whole, head and shell on, at 8 to 12 cm.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eTrapped in cold North Atlantic water and frozen aboard the boat within minutes of landing, which is the only way to keep the tail sweet this far from the coast.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Whole, head and shell on\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per box\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCount:\u003c\/strong\u003e 40–55 pieces per box, 8–12 cm each\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Individually quick frozen, glazed lightly\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen at −18 °C or colder. The light glaze protects the shell from freezer burn and is not counted in the net weight.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; Shelf Life\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFrozen:\u003c\/strong\u003e up to 9 months at −18 °C\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawed:\u003c\/strong\u003e 0–4 °C, cook within 24 hours\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawing:\u003c\/strong\u003e in the refrigerator, spread on a tray\u003c\/li\u003e\n  \u003cli\u003eDo not refreeze once fully thawed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\n\u003cp\u003eBest before date on the pack, counted from production. Shipped frozen with gel ice in an insulated liner on a cold chain.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSplit the shell along the back, brush with garlic butter and grill until opaque\u003c\/li\u003e\n  \u003cli\u003eBoil in heavily salted water for two minutes and serve with mayonnaise\u003c\/li\u003e\n  \u003cli\u003ePeel the raw tails and serve on crushed ice with soy and wasabi\u003c\/li\u003e\n  \u003cli\u003eBake with cream and cheese until the top bubbles\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAllergens\u003c\/h3\u003e\n\u003cp\u003eContains crustacean shellfish. Packed in a facility that also handles fish and molluscs. Sold as food only, with no health or medical claims.\u003c\/p\u003e","brand":"DYLAN EVANS","offers":[{"title":"Default Title","offer_id":68034006843501,"sku":"DE-SEA-08","price":56.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0848\/1914\/8909\/files\/frozen-scampi-whole-langoustine-1.jpg?v=1794364985"}],"url":"https:\/\/dyevafun.shop\/collections\/chefs-table.oembed","provider":"DYLAN EVANS","version":"1.0","type":"link"}